Happy Tu Bishvat everybody! 🌳🌴🌲
Today (1/27/20) is the Jewish holiday that acknowledges, and celebrates the trees ♥️
It is costumery to eat a lot of dry fruits, fresh fruits, and all kinds of nuts.
To celebrate it, I have made up these wonderful little bits of raisins and almond sablé.
Be careful, they are addictive!
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
For this recipe that was made to celebrate the trees, I couldn't think of a better song than Feed the Tree by Belly
Prep time: 10 min.
Baking time: 13 min.
Freezing time: 4 hours
Servings: 36 Cookies
- In the mixer bowl, place the flour, powdered sugar, and cinnamon.
- Add the vanilla, the butter, and the salt, use the guitar head to mix the dough.
- The dough will begin to crumble before combining into a unified ball.
- As soon as the dough is combined, remove it from the mixer bowl, don't over mix it.
- Add the almonds, and the raisins and mix by hand until spread evenly throughout the dough.
- Create a tight cylinder shape out of the dough, place the dough on a wide piece of plastic film and seal it well.
- roll the covered cylinder of dough while holding the plastic film. Make sure the dough shape is even and tight.
- Place the dough in the freezer for at least 4 hours.
- Preheat the oven to 365 F and line a baking sheet with baking paper.
- Remove the dough from the freezer, peel away the plastic film and make sure no piece is stuck in the dough.
- Place the dough on the cutting board and cut half an inch slices out of the dough.
- Place the cookies on the baking sheet with an inch of space between them.
- Bake for 10-12 minutes, until the sides of the cookies start to golden.
- Let the cookies cool completely.
Go ahead, share your version with me, take a picture and tag @pwildflour
Let me know what you think of the recipe :)